Download The Tillamook cheese cookbook : celebrating over a century by Kathy Holstad PDF

By Kathy Holstad

again in 1909, a handful of dairy farmers in Tillamook County, Oregon, shaped the Tillamook County Creamery organization. greater than a hundred years later, they're nonetheless utilizing the unique recipe. Tillamook Cheese is an award-winning American favourite and a loved ones identify. through the years the various maximum cheese recipes on this planet were constructed, verified, and tasted in anticipation of the discharge of this special cookbook.
      The Tillamook Cheese Cookbook contains recipes similar to Cheddar Scallion Biscuits, tacky chook Tetrazzini, and Twice-baked Cheese Soufflé with Deviled Crab Sauce. a complete part is dedicated to the Queen of convenience Food—Mac n’ Cheese. every year, the co-op sponsors a Mac n’ Cheese recipe contest, and this cookbook comprises the easiest hot and creamy, tacky and sinfully scrumptious macaroni and cheese recipes from around the nation. 

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Divide the mixture into 12 equal portions, and roll each piece into a 2-inch roll. Dip in the egg white, and roll in the dried bread crumbs. Shallow fry until golden-brown on all sides. Drain on paper towels and serve immediately. Confetti Cheddar Log This is a great choice for make~ahead and take~along simplicity. Makes one log INGREDIENTS PREPARATION 1 (3-ounce) package cream cheese, softened Beat the cream cheese until fluffy. Beat in the Cheddar cheese. Stir in 2 cups shredded Tillamook Medium or Sharp Cheddar cheese, the pimiento and green pepper, blending well.

As they dipped the stale bread into the warmed cheese, it softened and became much more tasty as well. Eventually people started to mix milk and/or wine into the melted cheese and, voila-a more modern version offondue was born! 8 The Tillamook Cheese Cookbook French Fondue Tillamook. Style Serves4to 6 INGREDIENTS PREPARATION 1 clove garlic 2 tablespoons Tillamook butter 3 tablespoons chopped chives 1 cup very dry white wine 4 cups shredded Tillamook Sharp Cheddar cheese 3 tablespoons all-purpose flour Freshly ground black pepper 1/8 teaspoon nutmeg Salt Rub the top of the container of a double boiler or chafing dish with the clove of garlic.

Garnish with the olives, salsa, onions, sour cream, and guacamole. Serve immediately. " -Deborah Luther Serves 6 to 8 INGREDIENTS 6 ripe tomatoes, finely chopped 1 white onion, finely chopped 1 bunch green onions, chopped 1 bunch cilantro, chopped 2 cloves garlic, minced or pressed 1 large jalapeno (or more to taste), finely chopped 1 ripe avocado, finely chopped 1 to 2 tablespoons freshly squeezed lime or lemon juice 1 can sliced black olives 1 (8-ounce) package (2 cups) shredded Medium Tillamook Cheddar cheese 1 (8-ounce) package (2 cups) shredded Tillamook Monterey Jack cheese Salt Freshly ground black pepper PREPARATION Stir all the ingtedients together.

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